3 cups assorted vegetables green onions, carrots, snow peas, mushrooms, etc. sliced thin
1/2 boneless chicken breast or thigh meat (about 1 lb) sliced thin, or pork or beef
6 oz ramen, or about 2/3 of a 9.5 oz package
1 teaspoon olive oil
1 tablespoon sesame oil
1 heaping tablespoon fresh or pickled ginger, chopped
1 clove garlic, minced, about 1 1/2 teaspoons
3-4 tablespoons soy sauce I prefer dark (regular soy for best flavor and color)
1 tablespoon rice vinegar or cider vinegar
1 teaspoon sugar (leave out if using cider vinegar)
1/2 teaspoon onion powder
4 cups chicken, beef or vegetable broth or stock
salt and pepper to taste
garnish optional: seasame seeds, nori (dried seaweed), medium boiled egg (peeled and halved)
Instructions
Prepare vegetables and other toppings
Prepare all vegetables used in ramen. Wash, chop and set aside. If using boiled egg, boil, remove from water, place in ice water bath. Peel and set aside. Place Nori (seaweed) strips near vegetables.
In saucepan heat olive and sesame oil over medium heat. Add ginger and garlic and cook for one minute. Do not burn. Add thin cut strips of chicken and cook just until barely done on each side. Season chicken with salt and pepper while cooking. Remove chicken from pan to a dish and set aside.
In the same pan, add soy sauce, rice vinegar, sugar and onion powder. Cook for about 1 minute on medium heat. Add 4 cups broth to the pan. Bring to a boil, then turn down heat and let simmer on medium for 5 minutes.
While the soup is simmering, bring water to boil in a medium size pan. Add ramen when boiling. Cook ramen according to package directions in water, do not over cook!
When ramen is done cooking, drain. Divide the hot soup into bowls (if using tofu place in bowls) and add cooked ramen. Top with fresh vegetables, chicken, and garnish with nori, sesame seeds and boiled egg if desired. Serve hot.
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